Altolan Chef Lee Ji-sun’s Super Simple Fluffy Steamed Egg Recipe
Altolan Chef Lee Ji-sun’s Super Simple Fluffy Steamed Egg Recipe
Easy and Fluffy Steamed Egg Recipe for Beginners
Hello everyone! We believe that rice is the foundation of strength. Eggs, being a complete food and incredibly delicious, are a staple ingredient found in almost every refrigerator. For optimal storage, keep them refrigerated with the pointed end facing down. Fresh eggs have a slightly rough shell. It’s best practice to store eggs without washing them. Today, we’ll be making the fluffy steamed eggs recipe by Altolan’s Chef Lee Ji-sun. This recipe is designed for simplicity and deliciousness!
Basic Ingredients- 6 Eggs
- 120ml Water (approx. 20ml per egg)
- 1 Tbsp Shrimp Paste (for soup)
- 1 Tbsp Sugar
- A little Sesame Oil
- 1/2 bunch Scallions
- 20g Imitation Crab Meat (Kani Kamaboko)
Cooking Instructions
Step 1
First, prepare 6 fresh eggs.
Step 2
This is a crucial step for achieving a fluffy and tender steamed egg. Carefully remove the chalaza (the white, stringy part) from the eggs. Removing the chalaza helps the yolk break down smoothly, contributing to the airy texture.
Step 3
To enhance the soft texture, add 120ml of water to the egg mixture. (A ratio of 10-20ml of water per egg is recommended.) For a boost of umami flavor, stir in 1 tablespoon of shrimp paste meant for soup. It’s important to use only the liquid part of the shrimp paste, without the solids, to ensure a clean and aesthetically pleasing result. If you don’t have shrimp paste, you can substitute it with fish sauce. For a subtle sweetness, add 1 tablespoon of sugar. Whisk everything together thoroughly until well combined.
Step 4
Prepare the toppings. Shred the imitation crab meat with your fingers. Finely chop the scallions. Green onions are also a great option. For added flavor, you could also finely chop some bacon. Feel free to customize the toppings according to your preference!
Step 5
Here’s a special secret tip for this recipe! Heat your oven-safe glass container in boiling water for a moment. Preheating the container helps the egg proteins coagulate quickly, preventing the steamed egg from sticking. Once the container is warm, carefully remove it from the water. Using a brush, coat the inside of the warmed container with sesame oil, making sure to cover the sides as well. The combination of shrimp paste and sesame oil creates a wonderful synergy of flavors.
Step 6
Strain the prepared egg mixture through a fine-mesh sieve. This step ensures an exceptionally smooth and delicate steamed egg texture, free from any graininess.
Step 7
Gently pour the strained egg mixture into the prepared and oiled glass container. Now, steam it over indirect heat (bain-marie) for 10 minutes. When the egg mixture is about halfway cooked and has started to set, artfully arrange the chopped scallions and shredded imitation crab meat on top. Adding the toppings too early can cause them to sink to the bottom, so it’s best to add them when the egg is partially cooked. Continue steaming for another 5 minutes, and your steamed egg will be nearly done.
Step 8
Turn off the heat, cover the container with a lid, and let it steam for an additional 5 minutes. This resting period allows the residual heat to evenly cook the inside, resulting in an even more moist and tender steamed egg.
Step 9
Once the steamed egg is perfectly cooked, gently tap the four corners of the container on a flat surface and rotate it. This technique helps the steamed egg release cleanly from the container.
Step 10
Voila! Altolan Chef Lee Ji-sun’s incredibly simple and fluffy steamed egg is ready. The sight of this steaming, tender dish is truly appetizing. Divide it into about four portions, and it’s perfect for serving individually. Enjoy this wonderfully soft steamed egg that the whole family can savor!
